Yes, the holidays have come and gone, but don’t you still crave those delicious sweets?! Yea, yea, you’re trying to be healthy now, but every once in a while you deserve a treat! So if you’re going to treat yourself, do it right! Don’t waste it on some lame store bought cookies or brownie mix from a box. I will walk you through the steps of making my family’s most delicious and AH-mazing Sweet Rolls! The cinnamon-y and buttery flavors will be WELL worth it! My Mimzy makes these every year and they are too good to keep a secret. I know the instructions look very intimidating, but I promise, it’s not that difficult! You can do it!
Prep Time: 40 mins Cook Time: 20 mins Total Time: 1 hour (not including dough rising time)
What you’ll need for the Sweet Rolls:
5-6 c. flour 1/2 c. softened butter or margarine
2 pkgs. active dry yeast 1 1/2 c. very hot tap water
1/2 c. sugar 2 eggs (at room temperature)
1 1/2 tsp. salt cooking oil
Cinnamon & sugar mixture
What you’ll need for the Icing:
Confectionary sugar (as needed) 1/2 tsp. vanilla
2 Tbsp. melted butter milk (as needed)
Spoon: or pour flour into dry measuring cup. Level off and pour measured flour onto wax paper. (This is just going to be used later, so set it aside. You might not even use quite all of it.)
Combine: 2 c. flour, undissolved yeast, sugar, and salt into large bowl. Stir well to blend. Add softened butter/margarine.
Add: hot tap water to ingredients in bowl all at once.
Beat: with electric mixer (or kitchen aid) at medium speed for 2 minutes. Scrape bowl occasionally.
Stir in: remaining flour gradually with wooden spoon. Use just enough flour to make a soft dough which leaves sides of bowl. Turn out onto floured board or counter. Round up into a ball.
Knead: 5-10 minutes or until dough is smooth and elastic (Make sure to cover your hands in flour and sprinkle a little on the dough and counter when it gets too sticky). You can also put your kitchen aide mixer on with the “knead” attachment for about 5 minutes.
Cover: with plastic wrap and then a towel.
Let rest: for 20 minutes on board or counter.
Roll out: dough until desired thickness. (I usually make it about a 1/2 inch to 1/3 of an inch in thickness)
Spread: with softened butter.
Sprinkle: with a mixture of equal parts cinnamon and sugar. (Do this until the whole dough is equally covered in the mixture.)
Roll: dough with cinnamon and butter on the inside until it’s a tube-like shape.
Cut: dough into slices. (I usually get roughly 1 1/2 dozen slices)
Place: in greased baking pans. (9 x 13 inch pan is usually ideal for about a dozen, and then I put any extras in a smaller baking dish.)
Brush: surface of dough with oil. Cover pans loosely with plastic wrap.
Refrigerate: 2 to 24 hours at moderately cold setting. When ready to bake, remove from refrigerator and uncover. (I almost always let it sit in the fridge over night)
Let Stand: for 10 minutes while preheating the oven.
Bake: at 375 degrees for 20-25 mins or until done. Bake on a lower oven rack position for best results. (I usually don’t need more than 20 mins.)
Remove: from oven when finished.
Top: with icing.
With electric mixer combine confectionary sugar, about 2 Tbsp. melted butter, and 1/2 tsp vanilla. Add a very small amount of milk, little by little until it has the right consistency. Then spread Sweet Rolls with as much icing as desired. (Be sure the Sweet Rolls have cooled a bit so it does not completely melt the icing.)
The nephews seemed to really enjoy it! Sweet rolls are a holiday staple in our house.